The key to “brittleness” is thinness. Warming the cookie sheet helps in spreading the candy in a thin layer.
- 1 1/2 teaspoons baking soda
- 1 teaspoon water
- 1 teaspoon vanilla
- 1 1/2 cups sugar
- 1 cup water
- 1 cup light corn syrup
- 3 tablespoons margarine of butter
- 1 pound shelled unroasted peanuts
Butter 2 cookie sheets, 15 1/2 by 12 inches; keep warm. Mix baking soda, 1 teaspoon water and the vanilla; reserve. Mix sugar, 1 cup water and the corn syrup in 3-quart saucepan. Cook over medium heat, stirring occasionally, to 240 degrees on candy thermometer or until small amount of syrup dropped into very cold water forms a soft ball that flattens when removed from water.
Stir in margarine and peanuts. Cook, stirring constantly, to 300 degrees or until small amount of mixture dropped into very cold water separates into threads that are hard and brittle (watch carefully so mixture does not burn). Immediately remove from heat; stir in baking soda mixture.
Pour half of the candy mixture onto each cookie sheet and quickly spread about 1/4 inch thick. Cool; break into pieces. About 2 pounds candy.